Manufacture of dried food products from raw meat



Patented Feb. 28, 1933 nmunacrumaor 1mm roonraonuorsrnom RAWINlEEAT A a no Drawings. Applicationfikd my 2'4, refine; Serial No. 380,769; and in Australia'imay11,,19291 This invention relates to the production of a dry food product'obtained from raw meat and consisting chiefly of nutritive body building proteins and flavours and produced in a more perfect state of preservation with ticles and immersed in coldwaterof not less than 59 F., but the/temperature may vary food properties more nearly resembling fresh meat, more easily available for nutrition in" the alimentary system, and devoid of unattractive odours peculiar to dried'meats, and

in general a better commercial product...

As is wellknownraw meat contains to 7 5 per cent of moisture, the bulk of which has tobe removedto produce a dried product- Formerly methods ofextractingthefmoisture had beenaccoin'plished by cooking the meat, or by immersing th'e'heat in alcohol, or. by subjecting the meat to longhours of artificial mechanical dehydration. 7 r if a The object of this invention is to produce a dried meat product in a different manner thanfformerly, so that this productis made without cooking, or immersingfme'at in alcohol, or submitting meat tojnecessarylong periods of artificial mechanical dehydration and lowtemperature heat. Other objects are, to ensure a process whereby ton quantities of raw'meat can be treated'witho'utj risk of deterioration or chemical changesj-to rancidity, and to ensure a imiformq'ualit Another object is to produce a dry pro uct entirely free. from unattractive odours and fla-v vours.' r

Itis welllknown that as soon as an animal is killed and the flow of blood ceases in the system, bacterial decomposition begins in the stagnant blood matters and water contained in the raw meat. These blood matters con-v tain waste properties that'were on the'way to, the elimination organs to form urine and urea; .When meat is subject to low tempera:

tune beat it causes a rapid growth of bacteria which quicklyspoils the'meat. It is there} forenecessary to remove the blood matters and water of the raw meat as quickly as pos sible, and this'is one of the essential features of the invention. In treating largecommen cial quantities ,o f'meat,;even a small portion undergoing ,a chemical change to .rancidity may also spoilmany times its quantity." Meat proteins and meat flavours are extremely sen-1' sitiv'e, and are easily'destroyed by adverse" ILLIAM JOHN ABBOTT, 'ors'r'oom vroronrmnusrnnmmnssrsnon .ro-mraanm TIONAL raonuors rnorm'rmx LIMITED, or MELBOURNE, vrc'roam; AUSTRALIA product now devised, raw meat is trimmed of fat and then cut or minced into fine par between 59 and F, and any quantity of,

water may be used. The whole mass istheu' mechanically stirred, so that the added water mayreach every particle. As the blood matters rof 'th ej me'at are soluble in water and of notless than this temperature the continuous agitation'for a few minutes will'separate theblood matters from'tlie' meat tissues. Surplus.

fatwill rise to the surface' which'maybere moved. Thisoperationmay herepeated as by-products.

The meat substance; is again placed waterand the wholestirred into, aspongy often as necessary untilthe meat tissuesare cleansed .from blood matters. Thefliquid 70 mass and brought to a temperature of not less than 1301 F., and thoughthe temperature may vary between 130. and '15O F;, a lower temperature will not give/satisfactory results." Any known suitable mechanical-method forheating and stirringjthe meat, substance in'the'liquid may be applied. It is necessary to continue the stirring of the meat s'ubstancefor a few minutes to distribute an even temperature throughout, after which it will be then found that the watery substance will come away freely, and themeat protein substance can be mechanically pressed into an almost dry cake. The immersion of [the meat substance in the heated water andthe operation of. subsequently. removing. the liquid may be repeated as often as foundnecessary, though a single immersion will gen-. erally be found, s ufiicientl. This meat-protein .substancecan remain in they cake formior be broken up or granulated by any known mechanical] method into fine particles. This 1 same keeping properties.

raw meat has been removed. The removal of this blood and water content bythis procf ess .canbe accomplishedin about two-hours J and with it is .theelimination of any possible danger of rancidity of the meat protein sub stance. h

As is usual with all dried foods, before packing, the meat protein substance is exposed for thepurpose of what is termed com ditioning and in the course of a few hours the product has settled into a permanent condition. Low temperature heat may beused to hasten the conditioning, but there is no need to subject the meat protein substance to any further heat because it will condition naturally. This product. may remain exposed to the atmosphere if necessary until ready for packing into containers.

The meat protein substance may be ground into powder orjflour, and being devoid of blood matters its colour will be like ordinary Wheat or oatmeal flour and will have the Although this PIOdllct will be practically flavourless it will contain more than 75% pureproteins, and is a yal uable commercial food usable principally as an addition toother foods to increase their foodvalues and body building and sustaining properties.

To produce a well flavoured appetizing commercialdried meat product itis first essential that the dried meat protein substance be practically devoid of odour andtaste, and

' without the addition of chemical substances that may cause a foreign odour or flavour, or that may overflavour the delicate meat flavours that will be added. Also the cells of the meat protein substance must not be destroyed by anymethod that will cause them to become hard and gritty, but must remain of such absorptive nature so that they can immediately well absorb dense liquid flavours, thereby retaining them and protecting them from aeration. Also the meat must not be submitted to any process whereby blood matters are dried or coagulated into the meat protein substance. Ithas been found,

that when raw meat isheated substantially above 130 R, coagulation of blood matters into the meat protein substance begins. Dried blood matters hiust be carefully avoided. I I

The heated liquid expressed from the meat substance which is free of blood matters contains the fine delicateflavours of the meat and fats. This liquid is concentrated and reduced by any known method to a fine density and the 'fatremoved. The fat removed will not be utilised in the manufacture of the product but may be used as a byproduct. Extractive flavours obtained from the meat after it has been cleansed of blood matters also similar flavourings obtained from any othermeat which has been subjectedto ocess or from culinary yegetable or minera substances, or any other preferred flavourings or any combination of such fla- Vnurings then diffused over the meat pro .tein substance in either make .or granular form. On the dried meat product absorbing the flavourings, the product is again conditioned as before described and can safely be exposed again for any period, if necessary, until ready ior packing into containers. The clean wholesome condition of the meat pr0- teins or meat substance will retain and preserye the delicate flavours without undergoingsany chemical change although exposed for long periods.

The two jorms of the product, one without flavourings and the other with flavourings are after conditioning ready for commercial use either in granular formjor may be ground into powder or any finer condition, or may b Pre sed int c k r abl The products, particularly the flavoured product, may beused in lieu ,of ordinary meat for culinary and'commercial use by adding a small quantity of Water. The protein meat substancewill at ,onceabsorb the added water and become immediately available as a meat food in various formsflof cooking and food preparations.

p The short period that themeat substance is subjectedwto low temperature heat ensures that the valuable proteins are not destroyed, and are not hardened or made gritty, and are conserved similar to their original condition, thereby ensurin greater solubility and availiabilityof nu ritlves for digestion. The effect of the warm yvater on the internal fat ,content ofthelean meatensures ,the ready remov al of said fat and also ensures a necessary uniform low fatcontent, thus avoiding a possible fat rancidity. The removal of the blood matters without the use of heat ensures that there are not blood matters tocoagulate or dry into the meat protein substance when subjected to heat and moreover it also ensures that the proteins are clean and free from inedible blood matters and possible bacterial activity. Therapid removal of the blood matters and nearly the wholeof the water content of the raw meat bythis process, ensures that large quantities of meat can be treated safely without risk of deterioration. Moreover it ensures a uniform quality, attractive, wholesome, palatable product more suitable for 1y. m nc ng th meatr m ving t b qo' from AQO the capillaries thereof by stirring said finely minced meat in water having, a temperature between-59 and 80 F., then'separating the blood water from the meat protein substance,

and finally immersing and agitating the blood freed meat protein substance 'invwater having a temperature a proximately between 130 and 150 F., to li rate the blood freed water content of the meatprotein substance.

2. A process of producing a dried vfood product from raw meat, which comprises finely mincing the meat, -removing the'blood from thecapillaries thereof by stirring said finely minced meat in water having a temperature between 59 and 80 F then separating the blood Water from the meat protein substance, then immersing and agitating the blood freed meat protein substance in water having a-temperature between 130 and150 FL, to liberate the blood freed Water content of the meat protein substance separating the said blood freed Water content from the meat, protein, concentrating the said blood freed 7 meat flavoured Water content and adding the same to the said meat protein.

WILLIAM JOHN ABBOTT. 

